We love dehydrated fruit when we have an abundance, and nectarines dehydrate beautifully and will last for a year or two. Take the pit out, slice them with skin on and put on a cookie sheet lined with parchment paper. Turn your oven on at lowest setting and bake until they are dry but not burned. If you are lucky enough to have an Excalibur dehydrator, turn the temp to about 110 F, and it takes about 24 hours.

Thanks for the wide range of suggestions. I decided to make Nectarine Ice Cream from David Lebovitz's Perfect Scoop. My daughter wants to add a raspberry swirl. I was thinking of making raspberry coulis and swirling that in, but a) I don't know if that's too thin and b) I'm not sure how far into the churning I should add it. I'm thinking right at the end so it doesn't get incorporated, but I'd love some more thoughts. Thanks again.